Cured Meat Recipe - Basturma Բաստուրմա Бастурма

Cured Meat Recipe – Ապուխտ

Cured Meat Recipe

This cured meat (basturma) or as we call it in Armenian: Ապուխտ (apukht) may be the most popular and well known Armenian appetizer. We make it on regular basis, but mostly it’s made before the New Year. Cured meat ( apukht) is one of the “must” appetizers for our New Year table.
The entire process of making this kind of cured meat is very simple, and takes from 7-10 days overall. However, I know that many take up to a month to make this delicious appetizer, depending on temperature and methods they’d use to cure it.







The most important thing is to make your cured meat with the fresh , never frozen meat, preferably the fillet steak part, that will guarantee that basturma will turn out tender , tasty and easy to bite on.

I’ll go ahead and share my simple method of making cured meat ( basturma) and hope you will try and enjoy it!

Cured Meat Recipe - Ապուխտ

Ingredients  

Cured Meat Recipe - Ապուխտ

This recipe is for two 3lbs chunks of beef fillet, make sure the meat is fresh, never frozen

A pack of any kind of salt

For chaman ( fenugreek ) paste spread

½ cup ground fenugreek

½ cup paprika

1-2 tbs cayenne ( use only one tbs if you don’t like too spicy)

1 tbs ground black pepper

2 tsp ground cumin

1 ½ tbs salt

1 ¼ cups water



You will also need a deep pan, I use 9”x13” baking pan

Cured Meat Recipe - Ապուխտ

To make the Chaman spread

In a food processor combine: garlic,  ¼ cup of water and red pepper paste

Pulse until smooth, stop and scrape a few times

In a bowl combine all the other ingredients, quickly mix and add the remaining of water

Add the spice mixture to the processor and mix until a smooth paste is formed

Cured Meat Recipe - Ապուխտ

Directions 

Step #1

Start prepping the meat: wash, cut and remove all the additional fats and parts you don’t need

Cured Meat Recipe - Ապուխտ

Step #2

Using a pointy skewer or thick pin make a few pokes on the meat

Cured Meat Recipe - Ապուխտ

Step #3

Generously sprinkle the bottom of your pan with salt and place the meats in it

Then again, generously sprinkle the salt all over the meats, making sure to cover them entirely

Cover the pans with lid or plastic wrap and place it somewhere cool for 2 days

Once in awhile check and see if there are parts that absorbed all the salt, add more to cover that part

Cured Meat Recipe - Ապուխտ

Step #4

Wash and pat dry the meats, very well

Wrap with a few layers of paper towel and put under heavy press for 1 day

During that time , check and see if the paper towel is moistened, change and re wrap it again with new dry paper towel

Cured Meat Recipe - Ապուխտ

Step #5

Unwrap and hang the meats to dry for 2-3 days

You can either use metal hooks or simple twine thread for hanging the meats




Step #6

Cut and remove any overly dried parts from the meat

Generously spread the fenugreek paste all over the meats

Hang to dry for another 2-3 days

 

Slice thinly and enjoy!

 

Ready cured meat needs to be stored in the fridge

Cured Meat Recipe - Basturma Բաստուրմա Бастурма



Բաղադրատոմսը 


Մոտավոր 3 կգ մսի համար է

*Տավարի փափկամիսը (ֆիլեն) մշակել, ջլերն ու յուղոտ մասերը հեռացնել, կտրատել ձեր ուզած չափերի

Ծակծկել ու աղապատել, բոլոր կողմերից

Թողնել սառը տեղում 2 օր, աղն ավելցնել եթե անհրաժեշտ է

*Աղաջուրը լվանալ, չորացնել, փաթաթել հաստ անձեռոցիկով և դնել ծանրության տակ 1 օր

*Կախել սառը տեղում չորանալու 3 5 օր

*Պատել հացհամեմի (չամանի) քսուկով և կախել սառը տեղում չորանալու 2 4 օր

Հացհամեմով (չամանով) քսուկը 

1 բ հացհամեմի սերմի փոշի,1 բ կարմիր տաքդեղի փոշի (ոչ կծու տեսակը) , ես բաժակից պակաս դրեցի

1 թ գ սև տաքդեղ,1 թ գ կարմիր տաքդեղ, եթե կծու եք սիրում 2 թ գ դրեք,1 թ գ քիմյոն

6 8 պճեղ սխտոր, կարող եք ավել

0.5 բ կարմիր տաքդեղի մածուկ (պարտադիր չէ)

1.5 բ ջուր, կարող է ավել պետք լինի

Աղ (պարտադիր չէ, եթե վերջում քսուկն ավելանա դրան աղ ավելացրեք, հացով շատ համեղ է)

9 Comments

  1. Amazing!!! Can’t wait to try it myself, I’ll leave a better review later on my experience 🙂

    Thank You

  2. You inspired me to make it, it looks amazing and mine is in the curing process atm. Thanks for the recipe.

  3. Hello heghineh .. Heinz here from South Africa 🙂 .. I am in the process of air drying the meat [Step5] on day 1 and the meat is very white all over .. Can I email you some pictures ??

  4. Great receipe!!!! Very easy! Watching the video seemed so easy to make it because its hard to find basturma in Arizona, so i decided to try. came out soo good, that my whole family keeps asking me to make it again and again :))) Also i tried to cook Okra soup with your recipe and Halva. So far everything that i tried with your recipes was Delicious!!! Thank you Hegineh jan!!! U r the best!

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